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pan of baked chicken enchilada casserole

Chicken Enchilada Casserole

Chef Amelia
Chicken enchilada casserole is a family favorite! Learn how to customize this dish with your favorite toppings. Get creative in the kitchen!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 6
Calories 345 kcal

Ingredients
  

  • 2 cups shredded cooked chicken rotisserie works great!
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 10 ounces red enchilada sauce
  • 1 cup salsa mild, medium, or hot—your call!
  • 2 cups shredded cheddar cheese or a Mexican blend
  • 8 corn tortillas 6-inch size
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 can 4 ounces diced green chiles (optional, for extra zip)
  • Fresh cilantro optional, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Grab a 9x13-inch baking dish and give it a quick spray with cooking spray so nothing sticks.
  • Heat olive oil in a skillet over medium heat. Toss in the diced onion and cook for 3-4 minutes until it’s soft and smells amazing.
  • Stir in the shredded chicken, black beans, chili powder, cumin, and garlic powder. Mix it up for 2 minutes to wake up those spices.
  • Add half the enchilada sauce, salsa, and green chiles (if using). Stir until everything’s coated and warm, about 2-3 minutes.
  • Spread a thin layer of the remaining enchilada sauce on the bottom of your baking dish—just enough to cover it like a cozy blanket.
  • Lay 4 corn tortillas over the sauce, overlapping them a bit if needed. Don’t worry if they tear; it’s all getting smothered anyway!
  • Spoon half the chicken mixture over the tortillas. Spread it out evenly so every bite’s packed with flavor.
  • Dollop half the sour cream over the chicken layer, then sprinkle on 1 cup of shredded cheese. Get ready for that melty goodness!
  • Add another layer of 4 tortillas on top. Pour the rest of the enchilada sauce over them and spread it around.
  • Add the rest of the chicken mixture, the remaining sour cream, and top it all off with the last cup of cheese.
  • Pop the dish in the oven and bake for 25-30 minutes, until the cheese is bubbly and golden.
  • Let it cool for 5-10 minutes before slicing. Garnish with chopped cilantro if you’re feeling fancy, and serve it up hot!
Keyword chicken enchilada casserole